Sunday, July 12, 2009

Minestrone soup – this one I used to think was the hardest of the lot. Actually, I used to think soup in general was difficult and messy to make. It just turns out soup is mess, not difficult in its preparation.

The classic Minestrone from Lombardy includes pancetta for the salt kick. In Milan the recipe varies according to what is on hand, which is handy I guess. My recipe is pretty basic, and like the Milanese, variations come and go with what is in the pantry.

It’s hearty and filling and really is a few meals in one. And this is a great meal to have in the fridge or freezer when it comes to leftovers.

*when cutting onions I find wearing swimming goggles helps avoid the tears. It may look funny, but it works!

Heat oil in a large pot and cook of meat. Try and burn the bottom of the pan; this leaves crusty bits which add heaps to the flavour. Once cooked set and leave aside. Sauté onions and garlic for a couple of minutes and add carrot (I always add carrot about 3 minutes before other veg just to cook through a bit more), zucchini and celery and cook until tender.

Return meat to pot with stock, tomatoes and water and bring to boil. Reduce heat and simmer for ½ an hour. Stir in beans, cabbage and pasta and cook for about 10 minutes or until pasta is cooked. Add parsley and serve with bread.

The wine:This is a fairly rustic dish so I thought of a rustic wine. White I believe would be no good with this because of the heavy flavours from the meat. We had a Sangiovese from Heathcote, Foster e Rocco, a wine made by Adam Foster and Lincoln Riley.

Both guys are sommeliers like me, with Adam just having started at The Lake House in Daylesford and Riley having been at Taxi for a few years. These guys have constructed a very nice little wine here, and they haven’t over worked it like a lot of Australian Sangioveses. This wine has got a good lot of earth and acid to keep it grounded and food friendly.

The colour is deep red with a pink hue, telling me it spent a bit of time on skins. The nose starts out as morello cherry, which is typical with Sangiovese, and then longer in the glass shows a good hit of dark chocolate. The mouth is very true with the nose; morello cherry followed by chocolate. All in all, a very nice wine.

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Who is this blogger then?

.... well you may ask.
sort of threw myself in to wine after a love affair in France (several vintages in the 90's) and came home and did something about it - a Bachelor of Science in Viticulture and Wine. I have worked also at Vue de monde and The Point Albert Park as a sommelier and spent many hours helping in the vineyard and winery at Bindi Wine Growers in the Macedon Ranges.
but enough about me...
this is a little blog about food and wine - food and wine in Melbourne.
here i will sort of delve into the stuff i love (and yes, I do love my family as well!!).
i will share with you my thoughts on all things food and wine - on all things i can get my hands on really.
but i guess the primary emphasis will be on wine; geez i love wine, and thats what i'm going to share; my love for the stuff that is often having my wife question what is more important...